---------- Recipe via Meal-Master (tm) v8.05
       Title: **Sweet Puree Delicacies**
  Categories: Side, Dish
       Yield: 1 servings
       2 oz Wheat starch
     1/3 c  Boiling water
       8 oz Glutinous rice flour
       2 oz Sugar
   1 1/2 oz Lard or oil
     3/4 c  Water
       2    Preserved egg yolks
       1 lb Red bean puree
            Oil for shallow frying
   Pastry -- - Sift the wheat atarch into a mixing bowl and pour in the
   boiling water to stir vigoroursly. Cover with a hot towel for a minute then
   knead into a dough. - Sift the glutinous rice flour on to a table and make
   a well in the centre. Put in the sugar, lard, water and the wheat starch
   dough to knead together. - Divide the dough into half and steam one for 10
   minutes. Remove and knead together with the other half till very soft.
   Leave aside for further use. Filling -- - Steam the preserved egg yolks and
   cut into 16 cubes, making a total of 32 pieces. Wrap a piece of egg yolk in
   1/2 oz of bean puree and shape each into a small ball. To complete -- -
   Roll the smooth dough into a long cylinder and cut into 32 equal portions.
   Press each portion into a thin round pastry case to wrap in one portion of
   marble-shaped red bean puree. Draw in the edges to seal well. Flatten with
   your palms. - Heat the pan with a little oil. Arrange the cakes to shallow
   fry until both sides are golden brown. By Lynn Rausch
   <lrausc19@starnetinc.com> on Jul 31, 1996